Orecchiette With Cauliflower Anchovies And Fried Croutons Recipes

ORECCHIETTE WITH CAULIFLOWER

Steps:

• In a large pot of boiling salted water, cook pasta 5 minutes less than package instructions for al dente; add cauliflower. Cook until pasta is al dente and cauliflower is tender, 5 minutes. Reserve 1 cup cooking liquid. Drain pasta mixture; set aside.
• In same pot, heat oil over medium; add garlic, red-pepper flakes, and anchovies. Cook, breaking up anchovies with a spoon, until garlic is fragrant, about 1 minute.
• Add pasta mixture, cheese, and 1/2 cup reserved cooking liquid; season with salt and pepper. Toss to coat, adding more cooking liquid if necessary to thin sauce. Add parsley; toss. Serve, topped with additional cheese, if desired.

ORECCHIETTE WITH CAULIFLOWER

Steps:

• Place the cauliflower in a large bowl of cold water and soak for about 1/2 hour.
• Bring a large pot of cold water to a boil.
• Add salt to taste.
• Cut cauliflower into florets, discarding stems.
• Place the florets into boiling water with garlic and cook for 3-5 minutes.
• Drain cauliflower, reserving cooking water.
• Transfer to a bowl until needed.
• Discard garlic.
• Heat olive oil in a large casserole over medium heat.
• Remove from heat, add anchovy filets, and mash with a fork.
• Bring cauliflower water back to a boil.
• Add pasta to boiling water, cook until 'al dente', about 10-12 minutes), and drain.
• Transfer pasta to casserole with anchovies, stir over medium heat.
• Add cauliflower, salt, and pepper and cook for 1-2 minutes.
• Add red pepper flakes, parsley, and serve. Serves 4.
• That's it!